Ocimum Basilicum

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Annual

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Height: 2 to 2.5 feet

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Soil: Moist, well drained

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Exposure: Full sun

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Propagation: Seed

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Origin: India

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Part Used: Leaves

 

Culinary: Basil is very versatile either fresh or dried. It is the main ingredient of pesto sauce and goes well with most tomato dishes.

 

Medicinal: Basil has long been an herbal remedy for diseases of the brain, heart, lungs, and kidneys. Dried leaves can be made into snuff as a remedy for headaches and colds.

 

Folklore: Greeks thought it attracted and bred scorpions wherever it grew. In Salem, Massachusetts, in the late 16oos a person growing basil was considered a witch.

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Other Names: Common Basil, Sweet Basil

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Helpful Hints: Pick the leaves at anytime to use fresh; to increase the harvest do not allow flowers to form. 

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Growing Tips: Sow seeds in the garden in late spring or sow in sunny window early spring and transplant to garden in early summer. Remover flower buds to encourage leaf growth. Use leaves as needed.

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Recipe

 

Fresh Basil Pesto

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1 ½ cups of fresh basil leaves

2 cloves of garlic

1/2 cup of pine nuts

3/4 cup grated Parmesan cheese

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-Pound in mortar all ingredients except olive oil.

-When mixture is very thick add olive oil very slowly, stirring constantly. Consistency should be that of creamed butter.

-Cover completed pesto with a thin layer of olive oil then cover and refrigerate or freeze.

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